Buffalo Chicken Enchiladas
A creamy, spicy fusion of buffalo chicken and classic enchiladas—filled with tender shredded chicken, bold buffalo flavor, and melty cheese wrapped in warm tortillas.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 4–6 servings
- Category: Casserole
- Method: Baked
- Cuisine: American-Mexican Fusion
- Diet: Halal
Ingredients
- 3 cups shredded cooked chicken (rotisserie recommended)
- 1 cup buffalo sauce, plus extra for topping
- 4 oz (113 g) cream cheese or 1/2 cup ranch dressing
- 8–10 flour or corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 2 green onions, sliced (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp butter or oil (for greasing dish)
- Blue cheese crumbles or ranch dressing for topping (optional)
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- Mix shredded chicken with buffalo sauce, cream cheese or ranch, garlic powder, onion powder, salt, and pepper until creamy.
- Warm tortillas to make them pliable.
- Spoon filling into each tortilla and add a sprinkle of shredded cheese.
- Roll tightly and place seam-side down in the baking dish.
- Drizzle extra buffalo sauce or a buffalo–ranch mix over the top.
- Cover with remaining cheese.
- Bake 20–25 minutes until melted and bubbling.
- Garnish with green onions, blue cheese, or ranch before serving.
Notes
- Use half buffalo sauce and half ranch for a milder flavor.
- Add jalapeños for extra heat.
- Use low-carb tortillas or zucchini strips for a lighter version.
- Sautéed peppers or corn add extra texture and nutrients.
- Blue cheese enhances the buffalo flavor if desired.
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 420
- Sugar: 3 g
- Sodium: 1180 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Find it online: https://thefamilycooking.com/buffalo-chicken-enchiladas/
